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BULLETIN 


OF  THE 


UNIVERSITY  Ol  TEXAS 

1  L 


No.  3O6 


EXTENSION  SERIES  40 


NOVEMBER  22,  1913 


SIMPLE  COOKING  OF  WHOLESOME  FOOD 
FOR  THE  FARM  HOME 

Compiled  by 
JESSIE  P.  RICH 


DEPARTMENT  OF   EXTENSION 
DIVISION  OF  HOME  WELFARE 


Published  by  the  University  six  times  a  month  and  entered  as 

second-class  matter  at  the  postoffice  at 

AUSTIN,  TEXAS 


The  benefits  of  education  and  of 
useful  knowledge,  generally  diffused 
through  a  community,  are  essential 
to  the  preservation  of  a  free  gov- 
ernment. 

Sam  Houston. 


Cultivated  mind  is  the  guardian 
genius  of  democracy.  ...  It  is  the 
only  dictator  that  freemen  acknowl- 
edge and  the  only  security  that  free- 
men desire. 

""*  ',      Mirabeau 


Simple   Cooking  of  Wholesome  Food  1^ 
For  the  Farm  Home 

No  subject  on  the  farm  at  the  present  time  is  receiving  so 
much  attention  as  the  proper  feeding  of  the  farm  animals.  The 
cows  are  given  a  measured  amount  of  meal,  and  succulent  ma- 
terial, and  the  pigs  a  carefully  estimated  ration  intended  to  de- 
velop a  pig  best  suited  to  its  intended  use.  How  is  it  with  the 
boys  and  girls  on  the  farm?  Is  their  food  as  carefully  studied 
and  administered  as  that  of  the  farm  animal  ?  Is  it  prepared  in 
a  way  to  give  the  greatest  amount  of  nourishment  for  the  least 
expenditure  of  bodily  energy?  No  farm  asset  is  as  valuable 
as  its  boys  and  girls,  and  yet  they  are  more  neglected,  when  it 
comes  to  the  question  of  proper  food  and  cooking,  than  the 
less  important  asset — the  stock. 

USES  OF  FOODS  IN  THE  BODY. 

A  human  being  without  a  well  built  body  of  bony  structure 
and  firm  muscle  is  limited  in  its  usefulness.  A  person  unable 
to  move  or  work  is  equally  limited.  Without  food,  or  properly 
balanced  food,  a  good  skeleton  or  firm  muscles  and  strength  to 
move  and  work  is  impossible.  Food  is  expressly  taken  into  the 
body  to  make  for  usefulness  and  eificiency.  It  is  to  build  up 
or  repair  tissues  and  to  furnish  energy  either  as  heat  or  power 
to  do  muscular  work. 

FOOD  MATERIALS  AND  THEIR  SPECIFIC  USES. 

The  food  materials  are  of  great  variety,  but  an  analysis  of 
these  materials  shows  that  all  are  but  varying  combinations 
of  a  few  simple  food  substances,  just  as  all  of  our  various  Eng- 
lish words  are  made  of  twenty-six  letters.  These  basic  food 
substances  are  carbohydrates  which  include  starch,  sugar,  pro- 
teins, fats,  and  mineral  salts.  The  starches  are  well  known  sub- 
stances and  occur  in  such  vegetables  and  cereals  as  potatoes, 
rice,  wheat,  corn,  and  oats.  Sugar  is  largely  used  in  the  com- 
mercial form,  but  occurs  also  in  fruits  and  vegetables  and  even 
in  some  animal  products  in  small  quantities.  These  substances 
are  especially  suited  to  furnish  the  heat  and  energy  required 
by  the  body.  The  protein  materials  are  found  especially  in  the 


4  Bulletin  of  the  University  of  Texas 

egg,  the  lean  of  meat,  milk,  nuts,  fish,  etc.  This  is  the  substance 
necessary  to  build  the  muscular  tissue  of  the  body.  The  fats 
are  easily  recognized  and  are  obtained  mainly  from  cream,  but- 
ter, salad  gil,  nuts,  and  the  fat  of  meats,  and  furnish  heat  and 
energy.  The  mineral  salts  are  found  in  many  foods,  especially 
milk,  green  vegetables,  cereals,  and  fresh  fruits.  They  are  par- 
ticularly necessary  to  the  growth  of  the  bones  and  teeth,  and 
are  necessary  constituents  to  the  blood  and  body  fluids. 

NECESSITY   OF    COOKING    FOOD. 

Man  is  defined  as  the  cooking  animal,  and  many  of  his  foods 
are  cooked  to  make  them  more  palatable,  easier  of  assimilation, 
and  to  destroy  parasites.  Many  foods  are,  however,  spoiled  by 
cooking  and  largely  because  of  the  fact  that  these  different  food 
substances  require  different  degrees  of  heat  for  their  best  prepa- 
ration. People  are  as  a  rule  ignorant  both  of  the  substances 
composing  food  materials  and  of  the  temperature  at  which  each 
of  these  substances  should  be  cooked. 

TEMPERATURE   BEST    SUITED    TO    COOK    THE    FOOD    SUBSTANCE 

For  the  best  preparation  of  protein,  starch  and  fatty  foods, 
there  is  a  desirable  range  of  temperature.  In  the  case  of  eggs 
and  cheese,  typical  examples  of  protein  or  tissue  building  sub- 
stances, the  cooking  demands  a  knowledge  of  the  effects  of 
different  temperatures  on  proteins.  To  determine  the  effect  of 
heat  on  egg,  put  a  slightly  beaten  egg  into  a  buttered  sauce  pan 
and  place  over  a  slow  fire,  stirring  constantly  until  the  mass  is 
like  a  soft  jelly.  Now  allow  more  heat  to  reach  the  egg  and 
notice  the  result.  The  egg  becomes  hard  and  tough.  The  same 
is  true  of  cheese.  A  high  temperature  applied  to  all  forms  of 
protein  causes  them  to  toughen  and  harden  and  become  difficult 
to  digest,  while  a  lower  temperature — a  temperature  below  the 
boiling  point — gives  a  delicate,  easily  digested  food.  Though 
recipe  books  still  speak  of  boiled  eggs  and  boiled  custards,  the 
method  of  preparation  should  not  be  by  boiling,  but  by  the  use 
of  heat  which  is  below  the  boiling  temperature.  The  reason 
custards  curdle  is  because  the  egg  has  been  cooked  at  too  high 
a  temperature. 

•  On  the  other  hand,  starches  and  foods  containing  starch  re- 
quire a  high  temperature  in  order  to  break  up  the  starch  grains 


Simple  Cooking  of  Wholesome  Food  for  the  Farm  Home       5 

and  make  them  ready  for  digestion.  This  temperature  in  moist 
heat  would  be  what  we  call  the  boiling  point,  212  degrees  Fahren- 
heit, or  long  cooking  below  the  boiling  point,  or  in  dry  heat, 
what  we  term  a  hot  oven,  from  350  to  430  degrees  F.  From  this 
we  see  that  potatoes  and  cereals  must  be  cooked  at  a  high  tem- 
perature. On  the  other  hand,  fats  must  not  be  cooked  at  too 
high  a  temperature  as  in  this  case  the  fat  splits  up  and  changes 
into  substances  which  are  irritating  to  the  lining  of  the  stomach. 
A  dark  coloring  of  the  fat  indicates  this  splitting.  Therefore 
browned  butter  or  very  crisp-brown  bacon  isj  hard  to  digest. 
It  is  because  of  this  fact,  that  we  find  one  of  the  great  objections 
to  fried  foods  or  other  foods  fried  in  fats. 

The  object  of  this  bulletin  is  to  take  up  the  simple  every-day 
foods  (especially  those  found  in  the  rural  home),  indicate  their 
composition,  and  give '  the  methods  of  preparation  which  will 
best  fit  these  foods  for  consumption.  For  further  details  on 
Use  of  Foods  and  Meat  Cookery,  see  Bulletins  Nos.  276-278  is- 
sued by  the  Home  Welfare  Division  of  the  Extension  Depart- 
ment, University  of  Texas,  and  the  Farmers'  Bulletins. 

MILK    AND    CHEESE. 

Milk — Hot  Milk. — If  milk  is  to  be  cooked  or  served  hot,  it 
should  not  be  brought  to  the  boiling  point,  but  only  to  140°- 
180°  F.  A  convenient  method  of  heating  it  is  in  the  double- 
boiler. 

Cottage  Cheese  Made  from  Milk. — Use  freshly  soured  clab- 
bered milk,  or  clabbered  buttermilk.  Pour  milk  in  a  bag  to  drip 
or  heat  slowly  in  a  double  boiler  or  on  the  back  of  the  stove, 
stirring  occasionally  from  the  bottom.  If  cooked  it  must  not 
get  too  hot  as  it  is  a  protein  substance.  When  the  curd  is  set, 
pour  into  a  bag  and  allow  to  drip  for  some  minutes.  Then  re- 
move the  cheese  from  the  cloth  and  soften  with  cream  or  melted 
butter  and  season  with  salt.  This  may  be  served  as  a  cheese 
or  with  salad  dressing  as  a  salad. 

Cottage  Cheese  Pudding. — Two  cups  of  cheese  curd  as  made 
by  the  above  recipe,  a  half  cup  of  sugar,  and  half  cup  of  English 
currants,  one-fourth  cup  of  bread  crumbs,  one-fourth  cup  of 
melted  butter,  two  eggs  lightly  beaten.  Stir  together  all  these 
materials  and  bake  as  a  custard  in  a  slow  oven. 


6  Bulletin  of  the  University  of  Texas 

American  Cheese. — Cheese  on  toast.  (A  protein  substance.) 
Cut  one-half  pound  of  cheese  in  small  pieces  and  put  into  a 
double  boiler.  When  this  is  melted,  add  one-half  cup  of  heated 
milk,  one-half  teaspoon  of  salt,  and  stir.  Then  add  three  eggs 
well  beaten,  and  cook  lightly  until  the  consistency  of  custard. 
Serve  at  once  on  hot  toast  or  crackers. 

Cheese  and  Rice. — Boil  one-half  cup  of  rice  until  thoroughly 
tender  in  salted  boiling  water.  (Rice  is  a  starchy  food.)  Drain. 
Now  make  a  cream  sauce,  using  one  pint  of  milk,  four  table- 
spoons of  butter  and  four  tablespoons  of  flour.  Heat  the  but- 
ter, stir  in  the  flour,  and  cook  a  few  minutes  (be  careful  not  to 
burn),  then  add  the  milk,  heated.  Boil  for  three  minutes  and 
season  with  one  teaspoon  salt.  Put  bits  of  butter  in  the  bottom 
of  a  baking  dish  or  pan,  add  about  half  the  rice,  a  generous 
sprinkling  of  grated  cheese,  and  about  half  the  cream  sauce. 
Reapeat  this,  beginning  with  the  butter,  rice,  cheese,  and  cream 
sauce.  Cover  with  bread  crumbs  and  brown  in  a  hot  oven 
Serve  at  once. 

EGGS.     (PROTEIN  FOODS.) 

Soft  and  Hard  Cooked  Eggs. — Put  on  the  stove  a  st'ew  pan 
containing  as  many  cups  of  water  as  there  are  eggs  to  be  cooked. 
When  the  water  is  boiling,  put  the  eggs  in  carefully  with  a 
spoon,  cover  stew  pan,  and  set  on  back  of  stove  where  it  will 
keep  hot  but  not  boil.  Leave  from  five  to  seven  minutes  for 
soft-cooked  eggs,  from  forty  to  forty-five  minutes  for  hard- 
cooked.  If  the  eggs  are  very  cold  when  put  into  the  water  they 
take  longer  to  cook  than  if  they  are  not.  In  this  way  eggs  are 
cooked  at  a  low  temperature,  and  are  more  digestible  than  if 
boiled. 

Poached  Eggs. — It  is  easiest  to  poach  only  two  or  three  eggs 
at  a  time.  Have  ready  a  shallow  pan  two-thirds  full  of  boiling 
salted  water,  allowing  one-half  teaspoon  of  salt  to  one  quart  of 
water.  The  eggs  should  be  very  carefully  slipped  into  the  water 
so  as  to  have  good  shape  when  cooked.  The  water  should  cover 
the  eggs.  When  there  is  a  film  over  the  top,  and  the  white 
is  firm,  remove  with  perforated  skimmer  to  pieces  of  buttered 
toast,  and  let  each  person  season  his  own  egg.  Only  fresh  eggs 
can  be  poached  successfully. 


Simple  Cooking  of  Wholesome  Food  for  the  Farm  Home       1 

Omelet. — To  four  eggs  add  four  tablespoons  water,  one-half 
teaspoon  salt,  and  one-eighth  teaspoon  pepper.  Mix  all  thor- 
oughly. Heat  a  perfectly  smooth  frying  pan.  Put  in  a  table- 
spoon of  bacon  grease  or  butter,  When  hot  pour  in  eggs.  As 
soon  as  they  have  begun  to  cook,  lift  from  bottom  and  sides  of 
pan  with  a  spatula  or  knife,  allowing  the  uncooked  parts  to  run 
under  the  cooked.  Never  allow  to  stick  or  burn.  When  evenly 
cooked,  but  not  hard,  remove  from  fire.  Run  the  knife  along  the 
edge,  lessening  the  omelet  from  the  sides  of  pan.  Taking  the 
handle  of  the  pan  in  the  left  hand,  and  tilting  the  pan  from  you, 
begin  to  roll  the  omelete  with  the  knife  from  the  side  on  which 
the  handle  is.  When  the  omelet  is  rolled,  hold  the  knife  over  it, 
and  by  inverting  pan  over  the  platter,  let  it  fall  gently  to 
platter.  Milk,  cream,  or  left-over  gravy  may  be  used  instead  of 
water  in  omelet.  Milk  tends  to  make  a  tough  omelet.  The 
same  may  be  used  to  make  scrambled  eggs,  which  are  better  if; 
they  have  water  or  milk  added  than  if  the  eggs  are  used  alone.. 

Omelet  may  be  covered  with  'grated  cheese  or  finely  chopped 
chicken  before  being  rolled.  Peas  or  asparagus  may  be  heated 
in  white  sauce  and  served  on  the  same  platter  with  omelet,  or- 
tomato  sauce  may  be  poured  around. 

Rich  Omelet. — Two  and  one-half  tablespoons  flour,  three- 
fourths  teaspoon  salt,  three  tablespoons  butter,  one  cup  milk, 
three  eggs. 

Melt  butter,  add  flour  and  cook  two  minutes,  being  careful  not 
to  burn.  Add  heated  milk  gradually,  stirring  continually.  Boil 
three  minutes  and  cool.  Separate  eggs,  add  salt  to  whites  and 
beat  until  stiff.'  Fold  in  yolks  and  cream  sauce.  Cook  slowly 
as  any  omelet,  occasionally  picking  through  with  a  fork  to  allow 
the  uncooked  top  to  reach  the  bottom. 

Stuffed  Eggs. — Cut  four  hard  cooked  eggs  in  halves,  cross- 
wise, remove  yolks,  mash,  and  add  to  them  two  tablespoons 
grated  cheese,  one  teaspoon  vinegar,  one-fourth  teaspoon  mus- 
tard ;  salt  and  pepper  to  taste.  Add  enough  melted  butter  to 
make  the  mixture  the  right  consistency  to  shape.  Make  balls 
size  of  original  yolks  and  refill  whites.  Arrange  on  serving  dish 
and  garnish  with  parsley.  If  desired  hot,  arrange  in  shallow 


8  Bulletin  of  the  University  of  Texas 

baking  dish,  pour  over  them  one  cup  white  sauce,  and  reheat. 
Do  not  bake,  as  the  eggs  will  become  very  indigestible. 

MEATS. 

(For  fuller  detail  in  cooking  tough  meat,  see  Bulletin  No. 
278,  Extension  Department,  University  of  Texas.) 

Time  Required  for  Cooking  Meats. 

Kind  of  meat  Weight  Boiling  Baking 

Ibs.   (about)  Hours        Hours      Minutes. 

Mutton   (leg)    5.  2-3  1  45 

Ham 12-14  4-5 

Corned  beef 5  3-4 

Turkey 9  3-3y2         2i/2-3 

Chicken  (spring)    .  . .         2%  1  1-1% 

Chicken  (old)    4  3-4  2-3 

Roast  beef   (rare) 5  1  5 

Tongue 3-4 

Roast  beef  (well  done)        5  1  20 

Four  General  Methods. — There  are  four  general  methods  of 
cooking  meat :  roasting,  broiling,  boiling  and  frying.  The  proper 
method  to  use  depends  on  the  cut  of  the  meat  and  the  result 
desired.  In  broiling  and  roasting  the  object  is  to  retain  in  the 
meat  all  of  its  juices.  This  is  accomplished  by  cooking  it  for  a 
short  time  at  a  high  temperature  to  sear  the  outside  so  as  to  hold 
in  the  juices,  and  then  finishing  the  cooking  at  a  lower  temper- 
ature to  soften  the  connective  tissue.  Meat  may  also  be  boiled 
for  a  few  minutes  to  sear  the  cut  surface  and  then  cooked  at  a 
lower  temperature.  Or  it  may  be  put  into  cold  water  and  slowly 
brought  to  the  boiling  point  for  -soup  stock.  In  the  latter  case 
the  object  is  to  get  the  juice  out  of  the  meat  into  the  water. 

Broiled  Steak. — Steak  that  is  to  be  broiled  should  be  tender. 
Trim  off  the  outside  skin  and  superfluous  fat,  and  wipe  the  steak 
with  a  cloth  wrung  out  of  cold  water.  Grease  a  hissing  hot 
griddle  with  a  very  little  of  the  fat  from  the  steak.  Place  the 
steak  on  the  griddle  and  turn  every  few  seconds  for  the  first 
minute.  Do  not  stick  the  fork  into  the  lean,  juicy  part,  as  the 
juice  will  leak  out  of  the  hole  thus  made.  After  the  steak  has 
begun  to  brown,  reduce  the  heat  and  finish  cooking  with  a  slow 


Simple  Cooking  of  Wholesome  Food  for  the  Farm-  Home      9 

fire,  turning  occasionally.  Steak  one  inch  thick  will  require  six 
minutes  if  liked  rare,  seven  or  longer  if  liked  well  done.  Sprinkle 
with  salt  on  both  sides  and  pepper  if  desired,  place  on  a  hot 
platter,  spread  with  butter,  and  serve  on  warm  plates.  Steak 
may  be  broiled  on  a  broiler  directly  over  a  bed  of  live  coals,  or 
under  a  gas  flame. 

To  Cook  Tough  Steak. — Take  a  round  or  other  tough  steak  of 
an  inch  or  more  in  thickness,  trim,  clean,  and  lay  on  meat  board. 
Gash  with  a  knife,  sprinkle  with  salt,  and  pour  on  it  one-half 
cup  of  flour.  With  the  edge  of  a  kitchen  plate  work  the  flour 
in  the  meat.  Heat  a  skillet,  rub  with  a  little  fat,  and  brown 
the  steak  on  both  sides.  Then  add  a  cup  of  boiling  water  and 
cover  skillet  with  a  close-fitting  lid.  An  iron  or  other  heavy 
object  may  be  put  on  the  lid  to  keep  it  on  tight  so  that  the  steam 
will  not  escape.  Let  steak  cook  slowly,  but  not  boil,  for  an  hour, 
or  until  tender.  Serve  with  the  gravy  on  a  hot  platter.  Onion 
may  be  added  with  the  water  if  desired. 

Hamburg  Steak. — Chop  finely  one  pound  lean  raw  beef;  sea- 
son highly  with  salt,  pepper,  and  a  few  drops  of  onion  juice  or 
one-half  shallot  finely  chopped.  Shape,  cook,  and  serve  as  meat 
Cakes.  A  few  gratings  of  nutmeg  and  one  egg  slightly  beaten 
may  be  added. 

Roast. — Wipe  off  meat  with  cloth  wrung  out  of  cold  water, 
rub  in  salt  and  pepper,  and  dredge  with  flour.  Place  in  roaster 
or  pan  and  put  in  oven  hot  enough  to  cook  the  outside  very 
quickly,  or  sear  it  on  top  of  stove  and  then  put  into  the  oven. 
Reduce  heat  and  baste  every  ten  minutes  with  fat  that  is  tried 
out.  If  the  roast  is  very  lean  it  may  be  necessary  to  add  fat. 
When  meat  is  half  done,  turn  it  over  and  dredge  with  flour 
that  this  side  may  be  uppermost  for  final  browning.  If  there  is 
danger  of  flour  burning,  add  a  little  water.  A  five-pound  roast 
requires  one  hour  and  twenty  minutes  to  be  well  done.  When 
roast  is  done  take  up  on  hot  platter.  Pour  off  all  grease  from 
pan  but  about  four  tablespoons.  To  this  add  four  tablespoons 
flour,  mix  thoroughly,  and  add  one  and  a  half  cups  boiling  water. 
Boil  well,  season  with  salt  and  pepper. 

Pot  Edast. — Prepare  meat  as  above.     Heat  an  iron  pot,  and 


10  Bulletin  of  tlie  University  of  Texas 

rub  with  a  little  fat.  Brown  meat  on  all  sides  in  the  pot,  add 
an  onion  and  a  cup  of  boiling  water.  Cover  the  pot  closely  and 
cook  very  slowly  (below  the  boiling  point)  until  meat  is  tender. 
A  four-pound  roast  requires  three  to  four  hours.  Turn  the  roast 
once  during  the  cooking  and  add  more  water  if  necessary.  Make 
gravy  as  above.  After  such  a  roast  is  seared,  it  may  be  finished 
in  a  fireless  cooker  instead  of  as  above  directed. 

Mutton  Stew. — Wash  and  cut  into  pieces  two  pounds  of  neck 
or  shoulder  pieces  of  mutton.  Put  meat  and  bones  into  kettle 
writh  two  quarts  of  water,  and  bring  quickly  to  the  boiling  point. 
Remove  to  back  of  stove  and  cook  slowly  for  1%  to  3  hours, 
or  until  the  meat  is  tender.  Add  carrots,  turnips,  onion  and 
potato,  cut  into  small  pieces.  Cook  until  the  vegetables  are 
tender.  Thicken  the  liquid  with  flour  mixed  with  water. —  (2 
cups  flour  to  each  cup  liquid.)  Season  and  serve. 

Boiled  Leg  of  Mutton. — Remove  entirely  the  thin  outer  skin 
but  not  the  fat  from  the  mutton.  Place  in  kettle,  and  cover  with 
boiling  water.  Bring  quickly  to  boiling  point,  boil  five  minutes, 
and  skim.  Set  on  back  of  range  and  simmer  until  tender. 
When  half  done  add  one  tablespoon  of  salt.  If  desired  brown, 
take  out  of  water  when  tender,  put  in  a  hot  oven  for  a  few 
minutes  and  serve  as  roast.  If  not  browned,  serve  with  a  white 
sauce.  In  making  the  sauce,  instead  of  using  milk,  use  one- 
half  milk  and  one-half  mutton  stock  (the  water  in  which  the 
mutton  was  boiled) .  Into  the  sauce  put  two  finely  chopped  hard 
cooked  eggs. 

Liver  and  Bacon. — Cut  liver  one-fourth  to  one-half  inch  thick, 
let  lie  in  cold  water  a  few  minutes,  scald,  drain,  and  remove  skin 
and  veins.  Sprinkle  with  salt  and  pepper  and  dredge  with  flour. 
Brown  in  a  little  bacon  grease.  Add  one  small  onion  chopped 
fine  and  three-quarters  of  a  cup  of  boiling  water.  Cover  and  let 
simmer  fifteen  minutes.  Serve  with  bacon  cut  thin  and  cooked 
crisp,  but  not  too  brown. 

Chicken  Pie. — 1.  Dress,  clean,  and  cut  a  good-sized  fowl. 
Put  in  a  stew  pan,  cover  with  boiling  water,  and  cook  slowly 
until  tender,  having  added  a  lump  of  butter  and  salt  and  pepper 
to  taste.  Place  the  stewed  chicken  in  a  baking  dish,  add  two 


Simple  Cooking  of  Wholesome  Food  for  the  Farm  Home     11 

tablespoons  of  butter  in  small  pieces,  a  bit  more  salt,  and  a 
teaspoonful  of  chopped  parsley  leaves  if  liked.  Make  a  batter 
with  a  cup  of  milk  and  two  tablespoons  of  flour.  Pour  this  into 
the  liquor  in  the  stew  pan  in  which  the  chicken  was  cooked  and 
bring  to  the  boiling  point.  Pour  this  gravy  on  the  chicken  in 
the  baking  dish.  Sift  a  pint  of  flour,  a  half  teaspoon  of  baking 
powder,  and  a  teaspoon  of  salt.  Mix  with  this  a  cup  of  lard, 
add  enough  milk  to  make  a  soft  dough.  Roll  one-fourth  inch 
thick,  cut  into  diamonds,  place  over  the  contents  of  baking  dish, 
bake  quickly  and  serve. 

Chicken  Pie. — 2.  Pick  the  left-over  chicken  off  the  bone. 
Make  a  cream  sauce  (two  cups  milk,  four  tablespoons  butter  and 
four  tablespoons  of  flour),  add  any  left-over  chicken  gravy  and 
the  chicken.  Heat,  season,  and  turn  into  a  baking-dish.  Cover 
with  a  baking  powder  biscuit  dough  crust  about  one-eighth  inch 
thick,  allowing  the  crust  to  rest  on  the  edges  of  the  pan.  Cut 
two  slits  through  the  top  of  the  crust  to  allow  the  steam  to 
escape. 

Recipe  for  Crust. — One  pint  of  flour,  four  teaspoons  baking 
powder,  two  to  four  tablespoons  of  fat,  one-half  teaspoon  salt, 
three-fourths  cup  liquid.  Mix  as  for  baking-powder  biscuit. 

Braised  Beef. — Three  pounds  beef  from  lower  part  of  round 
or  face  of  rump,  two  thin  slices  of  fat  salt  pork,  one-half  tea- 
spoon peppercorns,  carrot,  turnip,  onion,  celery  (one-fourth  cup 
each,  cut  in  dice),  salt  and  pepper. 

Try  out  pork  and  remove  scraps.  Wipe  beef,  sprinkle  with 
salt  and  pepper,  dredge  with  flour,  and  brown  entire  surface  in 
pork  fat.  When  turning  meat,  avoid  piercing  with  fork  or 
skewer,  which  allows  the  inner  juices  to  escape.  Place  on  rack 
in  deep  granite  pan  or  in  earthen  pudding  dish,  and  surround 
with  vegetables,  peppercorns,  and  three  cups  of  boiling  water; 
cover  closely,  and  bake  four  hours  in  very  slow  oven,  basting 
every  half  hour,  and  turning  after  second  hour.  Throughout 
the  cooking,  the  liquid  should  be  kept  below  the  boiling  point. 
Serve  with  gravy  made  from  liquor  in  pan. 

Irish  Stew  with  Dumplings. — Wipe  and  cut  in  pieces  three 
pounds  of  mutton  from  the  fore-quarter.  Put  in  kettle,  cover 
with  boiling  water,  and  cook  slowly  two  hours  or  until  tender. 


12  Bulletin  of  the  University  of  Texas 

After  cooking  one  hour,  add  one-half  cup  each  of  carrot  and 
turnip  cut  in  one-half  inch  cubes,  and  one  onion  cut  in  slices. 
Fifteen  minutes  before  serving  add  four  cups  potatoes  cut  in 
one-fourth  inch  slices,  previously  parboiled  five  minutes  in  boil- 
ing water.  Thicken  with  one-fourth  cup  flour,  diluted  with 
enough  cold  water  to  form  a  thin  smooth  paste.  Season  with 
salt  and  pepper.  Serve  with  dumplings. 

Dumplings. — Two  cups  flour,  four  teaspoons  baking  powder, 
three-fourths  cup'  milk,  one-half  teaspoon  salt,  two  teaspoons 
butter.  Mix  and  sift  dry  ingredients.  Add  butter  and  milk 
gradually,  using  a  knife  for  mixing.  Drop  by  spoonfuls  on  top 
of  stew,  being  careful  that  the  dumplings  rest  on  meat  and 
potato  and  do  not  settle  into  the  liquid. 

To  Stuff  Poultry. — Put  stuffing  by  spoonfuls  in  neck  end, 
using  enough  to  sufficiently  fill  the  skin,  that  bird  may  look 
plump  when  served.  Where  cracker  stuffing  is  used,  allowance 
must  be  made  for  swelling  of  crackers,  otherwise  skin  may 
burst  during  cooking.  Put  remaining  stuffing  in  body;  if  the 
body  is  full,  sew  skin ;  if  not  full,  bring  skin  together  with  a 
skewer. 

Stewed  Chicken  with  Onions. — Dress,  clean,  and  cut  in  pieces 
for  serving,  two  chickens.  Cook  in  a  small  quantity  of  water 
with  eighteen  tiny  young  onions.  Remove  chicken  to  serving- 
dish  as  soon  as  tender,  and  when  onions  are  soft  drain  from  stock 
and  boil  stock  down  to  one  and  one-half  cups.  Make  sauce  of 
three  tablespoons  butter,  four  tablespoons  flour,  the  stock  and 
one-half  cup  heavy  cream ;  then  add  yolks  three  eggs,  salt,  pep- 
per, and  lemon  juice  to  taste.  Pour  sauce  over  chicken  and 
onions. 

Roast  Chicken. — Dress,  clean  and  stuff  chicken.  Place  on  its 
back  on  rack  in  a  dripping  pan,  rub  entire  surface  with  salt, 
and  spread  breast  and  legs  with  three  tablespoons  butter,  rubbed 
until  creamy  and  mixed  with  two  tablespoons  flour.  Dredge 
bottom  of  pan  with  flour.  Place  in  a  hot  oven,  and  when  flour 
is  well  browned,  reduce  the  heat,  then  baste.  Continue  basting 
every  ten  minutes  until  chicken  is  cooked.  For  basting,  use 
one-fourth  cup  butter,  melted  in  two-thirds  cup  boiling  water, 
and  after  this  is  gone,  use  fat  in  pan,  and  when  necessary  to 


Simple  Cooking  of  Wholesome  Food  for  the  Farm  Home     13 

prevent  flour  burning,  add  one  cup  boiling  water.  During  cook- 
ing, turn  chicken  frequently,  that  it  may  brown  evenly.  If  a 
thick  crust  is  desired,  dredge  bird  with  flour  two  or  three  times 
during  cooking.  If  a  glazed  surface  is  preferred,  spread  bird 
with  butter,  omitting  flour,  and  do  not  dredge  during  baking. 
Cook  until  tender.  A  four-pound  chicken  requires  about  one 
and  one-half  hours. 

Stuffing. — One  cup  dry  bread  crumbs,  two  teaspoons  butter, 
one-fourth  cup  boiling  water,  salt  and  pepper. 

Melt  butter  in  water,  and  pour  over  crumbs  to  which  season- 
ings have  been  added.  Onion  juice,  sage,  summer  savory,  or 
chopped  celery  may  be  added. 

Baked  Ham. — Cut  a  slice  across  the  thick  part  of  the  ham 
about  one  inch  thick.  Put  in  pan  or  skillet.  Cover  with  milk 
and  bake  in  a  moderate  oven  one  to  one  and  one-half  hours,  or 
until  the  meat  is  tender.  The  milk  should  not  be  hot  enough 
to  boil  during  the  cooking. 

Boiled  Ham. — Wash  well  a  smoked  ham.  Soak  over  night  in 
water  to  which  some  milk  has  been  added.  Remove  from  water, 
cover  with  cold  water,  bring  to  a  boil  and  boil  25  minutes.  Put 
on  back  of  stove  where  water  will  not  boil  and  cook  15  minutes 
for  each  pound  of  ham.  *  Uncover  and.  allow  the  ham  to  get 
cold  in  the  water  in  which  it  was  cooked. 

Ham  Pie. — Use  cold  chopped  ham.  Put  bits  butter  in  the 
bottom  of  a  baking  dish.  Add  layers  of  mashed  potato  and  ham, 
alternately,  beginning  and  ending  with  the  potato.  Brown  in 
oven  and  serve.  Rice  may  be  used  in  place  of  the  potato,  in 
which  case  a  little  moisture  should  be  used — milk,  water  with 
a  little  butter,  or  stock. 

Ham  for  Sandwiches. — Chop  the  cold  boiled  ham.  Add  cooked 
salad  dressing  and  chopped  pickle.  Use  for  sandwich  filling. 

Bacon. — Cut  bacon  into  thin  slices.  Put  in  heated  frying  pan 
and  panbroil  until  it  is  a  very  light  brown.  It  should  not  get 
very  brown  and  crisp  as  that  makes  it  indigestible.  '  The  fat 
which  fries  out  can  be  used  in  other  cooking. 


14  Bulletin  of  the  University  of  Texas 

Pork  Sausage  (Home-made). — Grind  up  the  shoulder  of  pork 
and  some  lean  of  beef.  Use  1  pound  beef  to  every  3  pounds 
pork.  Season  with  salt  and  shape  into  flat  cakes.  Panbroil. 

Pork  Loaf. — One-half  pound  boiled  salt  pork  cut  into  small 
cubes.  Two  cups  breadcrumbs,  two  eggs,  one  cup  milk,  or  enough 
milk  to  moisten  the  mixture,  one  teaspoon  salt.  Mix  together 
and  bake  in  a  moderate  oven.  Serve  hot  or  cold. 

Pigs  in  Blankets. — Cut  boiled  salt  pork  into  thick  slices.  Roll 
in  crumbs,  dip  in  egg,  roll  in  crumbs  and  fry  in  deep  fat,  or  bake 
until  brown  in  the  oven. 

LEFT-OVER    MEAT. 

There  are  many  palatable  ways  of  using  left-over  meat.  It  is 
well  to  remember  that  cooked  meat  does  not  require  further 
cooking,  but  merely  reheating.  Cooked-over  food  is  less  digest- 
ible than  freshly  cooked. 

Baked  Hash. — Grind  or  chop  pieces  of  left-over  meat,  mix 
with  gravy,  tomato  sauce,  or  white  sauce,  and  put  into  a  buttered 
baking-dish  which  has  been  lined  with  mashed  potatoes  or  rice. 
Set  dish  in  pan  of  hot  water,  heat  in  a  moderate  oven.  Serve 
in  baking-dish. 

Hasli  on  Toast. — Instead  of  bakingv  heat  hash  in  gravy  or 
sauce  and  serve  on  toast. 

SOUPS. 

Chicken  Bone  Soup. — Wash  the  chicken  bones,  break  the  heavy 
ones,  and  cover  well  with  water.  Cook  slowly  for  several  hours. 
One  may  also  use  the  feet  and  legs  of  chickens  which  have  been 
scalded  and  skinned.  Bits  of  dried  bread,  onions,  and  toma- 
toes may  be  added  for  flavor.  When  the  soup  is  well  cooked, 
strain  and  add  cooked  rice  or  noodles,  and  serve. 

How  to  Make  Meat  Soup. — In  using  meats  to  make  soup  we 
wish  to  extract  all  the  juices  from  the  meat.  To  do  this,  cut 
the  meat  into  small  pieces,  soak  in  cold  water  one  hour,  put  the 
meat  in  this  same  water  over  the  fire,  bring  very  slowly  to  the 
boiling  point,  set  on  back  of  stove  and  let  simmer  until  meat 
drops  to  pieces.  If  meat  is  allowed  to  boil,  the  proteins  are 
hardened  on  the  outside,  the  juices  cannot  be  extracted,  and  the 


Simple  Cooking  of  Wholesome  Food  for  the  Farm  Home     15 

soup  will  lack  flavor.  Vegetables,  spices,  and  salt  should  be 
added  the  last  hour  of  cooking,  potatoes  the  last  half  hour. 
Soups  made  in  this  way  can  be  very  successfully  cooked  in  the 
fireless  cooker  after  being  brought  to  the  boiling  point  on  the 
range. 

Formula  for  three  pints  of  standard  stock  (beef,  veal,  chicken, 
mutton,  or  game)  :  four  pounds  meat  (one-fourth  bone),  four 
pints  cold  water,  one  and  one-half  teaspoons  salt,  ten  or  twelve 
peppercorns,  sprig  parsley,  one-fourth  of  a  sweet  pepper,  one 
and  one-half  tablespoons  each  chopped  carrot,  onion,  celery, 
turnip.  Make  according  to  directions  above. 

Seasonings  and  vegetables  may  be  varied  to  suit  individual 
tastes.  If  allowed  to  cool,  the  fat  is  easily  removed  by  laying 
gently  a  piece  of  tissue  paper  over  the  surface.  The  fat  will 
adhere  to  the  paper.  This  stock  may  be  strained  and  kept  for 
a  short  time,  usually  not  more  than  a  day  in  summer.  When 
desired  to  use  add  whatever  vegetables  are  liked. 

Cream  Soups. — A  cream  soup  consists  of  a  combination  of 
meat  or  vegetable  pulp  and  white  sauce  thinned  as  desired. 
Almost  any  vegetable,  fish,  or  chicken  may  be  used  in  a  cream, 
soup.  When  vegetable  is  cooked  tender  rub  through  a  sieve, 
moistening  now  and  then  with  water  in  which  it  was  cooked 
to  make  it  go  through  strainer  faster.  Flour  is  used  to  bind  the 
vegetable  pulp  and  the  liquid,  thus  giving  the  soup  a  smooth 
consistency.  If  butter  is  not  used,  the  flour  may  be  mixed  with 
a  little  of  the  cold  liquid,  and  added  to  the  hot  soup.  If  butter 
is  used,  cream  it  and  the  flour  together  and  then  add  to  the 
soup.  In  either  case  the  soup  should  be  boiled  after  the  flour 
is  added. 

Cream  of  Tomato  Soup. — One  pint  tomatoes,  two  teaspoons 
sugar,  one-eighth  teaspoon  soda,  one  quart  milk,  one-third  cup 
butter,  one  slice  onion,  four  tablespoons  flour,  one  teaspoon  salt, 
one-eighth  teaspoon  pepper. 

Heat  tomatoes  and  rub  through-  a  sieve.  Add  sugar,  soda, 
flour  and  butter  rubbed  into  a  paste.  Boil  five  minutes.  Scald 
milk  with  onion  in  it,  remove  onion,  and  add  to  the  thickened 
tomato.  Reheat,  but  do  not  boil.  Salt  just  before  serving. 


16  Bulletin  of  the  University  of  Texas 

Baked  Bean  Soup. — Three  cups  cold  baked  beans,  three  pints 
water,  two  slices  onion,  one  and  one-half  cups  stewed  and 
strained  tomatoes,  two  stalks  celery,  two  tablespoons  butter,  two 
tablespoons  flour,  one  tablespoon  chili  sauce,  salt,  pepper. 

Put  beans,  water,  onion,  and  celery  in  sauce  pan ;  bring  to  boil- 
ing point  and  simmer  thirty  minutes.  Rub  through  a  sieve ;  add 
tomato,  chili  sauce,  season  to  taste  with  salt  and  pepper,  and 
bind  with  the  butter  and  flour  cooked  together.  Serve  with 
crisp  crackers. 

Corn  Soup. — One  can  corn,  one  pint  boiling  water,  one  pint 
milk,  one  slice  onion,  two  tablespoons  butter,  two  tablespoons 
flour,  one  teaspoon  salt. 

Chop  the  corn,  add  water,  and  simmer  twenty  minutes;  rub 
through  a  sieve.  Scald  milk  with  onion  in  it,  remove  onion,  and 
add  milk  to  corn.  Bind  with  butter  and  flour  cooked  together. 
Add  salt. 

Potato  Soup. — Three  medium  sized  potatoes,  one  quart  milk, 
two  slices  onion,  three  tablespoons  butter,  one  and  one-half  tea- 
spoons salt,  two  tablespoons  flour. 

Cook  potatoes  in  boiling  salted  water ;  when  soft,  rub  through 
a  strainer.  Scald  milk  with  onion  in  it,  remove  onion,  and  add 
milk  slowly  to  potatoes.  Melt  the  butter,  add  dry  ingredients, 
stir  until  well  mixed,  then  stir  into  boiling  soup;  cook  one 
minute.  Season  and  serve. 

GENERAL  DIRECTIONS VEGETABLES. 

The  cooking  of  vegetables  depends  largely  upon  their  composi- 
tion. For  example,  potatoes  contain  such  a  large  amount  of 
water  that  they  have  sufficient  in  them  to  swell  starch  grains  and 
cook  the  starch  thoroughly.  They  may  be  cooked,  therefore, 
as  in  baking,  without  the  addition  of  any  water.  Rice,  on  the 
contrary,  contains  only  a  very  small  per  cent  of  water,  and  it 
is  necessary  to  add  a  very  large  amount  while  cooking  it.  Old 
vegetables  contain  a  tough,  woody  fibre,  and  they  require  long 
cooking  to  soften  this  fibre,  while  young  vegetables  have  very 
tender  fibre  which  is  easily  softened  and  broken  down  by  heat. 

Dried  vegetables  usually  require  longer  cooking  than  fresh 
ones.  They  should  be  thoroughly  washed  and  soaked  overnight 


Simple  Cooking  of  Wholesome  Food  for  the  Farm  Home     17 

before  cooking.     They  should  then  be  cooked  in  the  water  they 
have  been  soaked  in. 

All  vegetables  should  be  carefully  picked  over,  the  bruised 
and  decayed  spots  discarded,  and  vegetables  thoroughly  washed 
before  cooking.  The  fresher  the  vegetables  the  better  the  flavor. 
When  possible,  gather  young  green  vegetables  just  before  cooking 
so  they  will  not  become  wilted. 

It  is  better  to  wash  the  pods  of  green  peas  before  shelling, 
instead  of  washing  the  peas.  More  of  the  flavor  is  retained  in 
this  way.  A  handful  of  fresh  young  pods  added  to  the  peas 
while  cooking  gives  them  a  delicious  flavor.  They  should  be 
removed  before  the  peas  are  served. 

Cabbage  and  cauliflower  should  be  soaked  for  an  hour  in  salt 
water  or  in  water  to  which  a  little  vinegar  has  been  added  before 
cooking.  If  there  are  any  worms  or  other  insects  in  them  they 
will  crawl  out. 

Potatoes  should  be  pared  as  thinly  as  possible.  The  most  valu- 
able mineral  in  the  potato  lies  just  beneath  the  skin,  and  this 
is  entirely  lost  when  a  thick  paring  is  removed. 

All  vegetables  should  be  put  into  boiling  water  and  then  boiled 
or  simmered  until  tender.  Potatoes  and  cauliflower  should  be 
boiled  gently,  as  rapid  boiling  is  likely  to  break  down  the  outside 
before  the  center  is  done. 

Strong-flavored  vegetables,  such  as  cauliflower,  cabbage,  onions 
and  mustard  greens,  should  be  cooked  with  the  cover  entirely 
removed  from  the  vessel,  and  allowed  to  cook  just  below  the  boil- 
ing point.  There  is  no  odor  to  cooking  vegetables  when  cookevl 
this  way. 

Green  peas  and  beans  should  be  boiled  gently  until  practically 
all  the  water  in  which  they  were  cooked  has  evaporated.  Much 
of  the  valuable  mineral  matter  in  vegetables  is  dissolved  in 
water.  If  the  water  is  poured  off,  the  mineral  is  wasted. 

It  is  essential  that  all  vegetables  be  cooked  thoroughly  done. 
Some  vegetables  are  digestible  raw,  most  are  digestible  when 
thoroughly  done,  but  none  are  digestible  when  half  or  two-thirds 
cooked. 

Salt  and  melted  butter  make  the  best  seasoning  for  most  veg- 
etables, but  by  way  of  variety  a  white  sauce  may  be  used  on 
almost  any  vegetable — peas,  beans,  carrots,  potatoes,  cauliflower, 


18  Bulletin  of  the  University  of  Texas 

cabbage,  asparagus,  etc.  Vegetables  cooked  for  long  hours  in 
the  pot  with  pork  (as  pork  and  cabbage,  pork  and  string  beans) 
and  served  with  the  grease  over  them  are  indigestible,  because 
they  become  coated  with  a  film  of  fat  which  interferes  with  the 
digestion  of  the  stomach. 

White  Sauce. — Two  tablespoons  butter,  two  tablespoons  flour, 
one  cup  milk,  one-half  teaspoon  salt. 

Melt  butter,  add  flour,  and  cook  for  two  minutes.  Be  careful 
not  to  burn  or  brown.  Add  heated  milk,  and  bring  to  boiling- 
point.  Add  salt.  Thick  sauce  is  made  by  using  four  table- 
spoons flour,  and  a  thin  sauce  by  using  one  tablespoon  of  flour. 

Tomato  Saiwe. — This  is  made  in  the  same  way  as  Avhite  sauce, 
except  that  a  cupful  of  tomato  juice  made  by  cooking  and 
straining  tomatoes,  is  used  instead  of  milk. 

Boiled  Rice. — Pick  over  a  cupful  of  rice.  Wash  in  several 
waters  until  water  is  clear.  Have  on  stove  a  large  vessel  con- 
taining two  quarts  of  boiling  salted  water.  Add  rice  slowly  so 
as  not  to  stop  the  boiling.  Boil  from  fifteen  to  thirty  minutes, 
or  until  rice  is  tender.  Do  not  stir  while  cooking.  Drain  in 
coarse  strainer,  and  pour  through  rice  one  quart  of  hot  water, 
return  to  stew  pan  in  which  it  was  cooked,  cover  with  a  eloth, 
place  on  back  of  range  to  dry.  In  this  case  the  rice  kernels 
should  be  distinct.  Rice  may  be  started  in  boiling  water  and 
after  a  few  minutes  milk  added  and  the  cooking  finished  in  a 
double  boiler.  In  this  case  the  kernels  will  not  be  distinct,  but 
the  rice  will  be  richer  in  nutritive  value. 

Grits. — They  should  be  started  in  boiling  water,  one  cup  of 
grits  to  four  cups  of  boiling  water,  directly  over  the  fire,  and 
finished  in  the  double  boiler,  or  by  setting  the  stew  pan  in  a 
vessel  of  boiling  water.  In  this  way  there  is  no  danger  of  its 
burning. 

Baked  Rice. — One  cup  of  cooked  rice,  three-quarters  cup  of 
white  sauce,  or  sauce  made  from  meat  stock,  two  tablespoons 
grated  cheese.  Mix,  put  in  a  buttered  baking  dish,  sprinkle 
with  more  grated  cheese.  Heat  in  moderate  oven.  Serve  in 
baking  dish. 

Waldorf  Potatoes. — Cut  cold  boiled  potatoes  into  cubes  and 
mix  one  cup  of  potatoes  with  half  a  cup  of  white  sauce,  having 


Simple  Cooking  of  Wholesome  Food  for  ike  Farm  Home     19 

previously  mixed  in  the  same  sauce  four  tablespoons  of  grated 
cheese.  Put  in  a  buttered  baking  dish,  cover  with  bread  crumbs, 
heat  in  oven  until  crumbs  are  light  brown.  Serve  in  baking  dish. 
To  butter  crumbs,  melt  a  little  butter  and  put  crumbs  into  it. 
Don't  heat  to  a  high  temperature.  (Two  teaspoons  butter  to  one 
cup  crumbs.) 

Potato  Omelet. — Prepare  mashed  potatoes,  turn  in  hot  omelet 
pan  greased  with  one  tablespoon  butter,  spread  evenly,  cook 
slowly  until  browned  underneath,  and  fold  as  an  omelet. 

Escalloped  Potatoes. — Wash,  pare,  soak,  and  cut  four  potatoes 
in  one-fourth  inch  slices.  Put  a  layer  in  buttered  baking  dish, 
sprinkle  with  salt  and  pepper,  dredge  with  flour,  and  dot  over 
with,  one-half  tablespoon  butter.  Repeat,  put  in  a  few  slices 
of  onion,  if  desired.  Add  hot  milk  until  it  may  be  seen  through 
top  layer,  bake  one  and  one-fourth  hours  or  until  potato  is  soft. 

Glazed  Sweet  Potatoes. — Wash  and  pare  six  medium-sized 
potatoes.  Cook  ten  minutes  in  boiling  salted  water.  Drain,  cut 
in  halves  lengthwise,  and  put  in  a  buttered  pan.  Make  a  syrup 
by  boiling,  three  minutes,  one-half  cup  sugar,  four  tablespoons 
water,  and  one  tablespoon  butter.  Brush  potatoes  with  syrup 
and  bake  forty  minutes,  basting  twice  with  remaining  syriip. 

Left-Over  Vegetables  are  not  as  desirable  as  left-over  meats. 
They  lose  much  of  their  value  by  standing.  The  best  way  to 
use  them  is  in  salad.  Almost  any  left-over  vegetable  makes  a 
good  salad.  See  page  20  for  salads. 

TABLE    FOR    COOKING    THE    COMMON   VEGETABLES. 

Kind.  Time  of  Cooking. 

Asparagus .  About  30  minutes. 

Beans — 

Lima 1-1%  hours 

String 2-3  hours 

Beets- 
Young , 1  hour 

Old ; 3-4  hours 

Corn,  green 10-15  minutes 

Carrots,  young 30  minutes  to  1  hour 

Cabbage 30-40  minutes   (simmer) 


20  Bulletin  of  tlie  University  of  Texas 

Kind.  Time  of  Cooking. 

Cauliflower ; ,20-30  minutes   (simmer) 

Onion • 45-60  minutes   (simmer) 

Okra ; 20-30  minutes 

Potatoes 20-30  minutes 

Celery .20-30  minutes 

Spinach 25-30  minutes 

Peas,  green 30-40  minutes 

Squash . .  • 30-40  minutes 

Turnips 1-1%  hours 

Tomatoes / 10  minutes 

SALADS. 

Made  of  Left-Over  Vegetables. — Left-over  vegetables  such  as 
peas,  beans,  carrots,  asparagus,  etc..  should  have  the  butter  rinsed 
off  and  be  served  cold  as  salads.  Peas  and  carrots  or  peas  and 
beets  mixed  make  good  salads.  Cover  with  French  dressing  or 
cooked  dressing. 

Lettuce  may  be  served  with  either  French  or  boiled  dressing. 
It  can  be  varied  by  sprinkling  with  grated  raw  carrots.  Lettuce 
and  hard-cooked  eggs  with  either  dressing  make  a  good  salad. 

Coleslaw. — One-half  small  head  of  hard  cabbage,  one  cupful 
cooked  dressing.  Soak  cabbage  in  cold  water  thirty  minutes. 
Shred  fine  and  mix  with  dressing. 

French  Dressing. — One-half  teaspoon  salt,  one-fourth  teaspoon 
pepper,  six  tablespoons  olive  oil,  two  to  four  tablespoons  vinegar 
or  lemon  juice,  a  few  grains  cayenne. 

Mix  dry  materials,  add  oil,  and  when  mixed  add  the  acid  a 
little  at  a  time.  Beat  until  an  emulsion  is  formed.  Pour  over 
the  vegetables  with  which  it  is  to  be  used,  and  mix  same  until 
dressing  is  distributed.  A  few  drops  of  onion  juice  or  finely 
chopped  onion  may  be  added  to  dressing  if  desired. 

Cooked  Dressing,  I. — One-fourth  teaspoon  salt,  one-fourth  tea 
spoon  mustard,  one-fourth  teaspoon  sugar,  two  egg  yolks,  two 
teaspoons  butter,  three-fourths  cup  thin  cream  or  milk,  two 
tablespoons  vinegar,  a  few  grains  cayenne. 

Mix  dry  ingredients,  add  egg  yolks,  beat  until  well  mixed,  add 
butter  and  milk.  Cook  over  hot  water,  stirring  until  thickened 


Simple  Cooking  of  Wholesome  Food  for  the  Farm  Home     21 

I 
slightly,  then  add  gradually  the  vinegar,  stirring  all  the  while. 

Set  aside  to  cool. 

Cooked  Dressing,  II. — Three  tablespoons  butter,  two  table- 
spoons flour,  one  cup  milk,  three  eggs,  one  teaspoon  salt,  one 
teaspoon  sugar,  one  teaspoon  mustard,  one-half  cup  vinegar. 

Make  cream  sauce  of  milk,  butter  and  flour.  Scald  vinegar 
and  pour  over  the  seasonings.  Beat  the  eggs  and  add  the  heated 
vinegar  and  seasonings.  Combine  this  with  the  cream  sauce  and 
cook  until  it  thickens  over  hot  water.  Cool. 

Hot  Potato  Salad. — Wash  six  medium  sized  potatoes,  and 
cook  in  boiling  salted  water  until  soft.  Cool,  remove  skins,  and 
cut  in  very  thin  slices.  Cover  bottom  of  baking  dish  with  pota- 
toes, season  with  salt  and  pepper.  Sprinkle  with  finely  chopped 
celery,  then  with  finely  chopped  parsley.  Mix  two  tablespoons 
each  tarragon  and  cider  vinegar  and  four  tablespoons  olive  oil, 
and  add  one  slice  lemon  cut  one-third  inch  thick.  Bring  to 
boiling  point,  pour  over  potatoes,  cover,  and  let  stand  in  oven 
until  thoroughly  warmed. 

jCold  Potato  Salad. — Cut  cold  boiled  potatoes  into  small  cubes. 
Dress  with  French  dressing  or  a  dressing  made  of  three  table- 
spoons of  melted  butter,  one  tablespoon  of  vinegar  and  one-half 
teaspoon  salt.  Chill.  Cut  celery,  cucumber  and  hardcooked 
eggs  into  small  pieces  and  add  to  ttie  potato.  Add  a  generous 
quantity  of  boiled  salad  dressing  and  mix  .all  carefully,  using 
a  fork.  Shredded  cabbage,  green  pepper,  onion,  etc.,  may  be 
added  or  substituted  in  the  salad. 

BREAD. 

Essentials  of  Bread-Making. — Four  things  are  essential  to  good 
bread-making- :  good  flour,  good  yeast,  careful  mixing  and  knead- 
ing, and  careful  baking.  In  selecting  flour  for  bread  choose  a 
creamy  rather  than  a  snow  white  one.  It  should  have  a  gritty 
feeling  when  rubbed  between  the  fingers. 

How  Bread  Is  Made  Light. — The  rising  of  bread  is  caused  by 
the  setting  free  of  carbon  dioxide  gas  within  the  dough.  This 
gas,  as  it  is  formed,  expands  and  stretches  the  dough.  The 
yeast  should  be  evenly  distributed  through  the  dough.  This  is  one 


22  Bulletin  of  the  University  of  Texas 

reason  why  the  dough  should  be  kneaded  well.  The.  carbon 
dioxide  may  be  produced  by  the  fermentation  caused  by  yeast, 
or  by  chemical  action  resulting  from  bringing  together  two 
such  substances  as  soda  and  sour  milk.  The  yeast  which  is  used 
in  making  bread  is  a  microscopically  small  plant  called  a  fungus. 
A  number  of  yeast  fungi  are  put  into  dough  and  kept  warm  so 
that  they  will  multiply,  act  on  the  dough,  and  generate  the  car- 
bon dioxide.  When  enough  yeast  plants  have  been  developed  and 
gas  produced  to  make  the  dough  light,  it  is  cooked  to  kill  the 
fungi. 

Bread. — One  cup   scalded  milk,   one  cup  boiling  water,   one 
tablespoon  lard,   one  and  one-half  teaspoons  salt,  one  cake  of 
compressed  yeast  dissolved  in  one-fourth  cup  luke-warm  water, 
one  tablespoon  sugar,  six  or  more  cups  sifted  flour. 
.Dry  yeast  may  also  be  used.     It  is  prepared  as  follows: 

Dissolve  the  yeast  cake  and  sugar  in  luke-warm  water.  Put 
butter  and  salt  in  a  perfectly  clean  pan  or  bowl,  and  add  the 
milk  and  water,  or  all  water  may  be  used.  Cool  to  luke-warm, 
add  dissolved  yeast  cake,  and  sift  in  part  of  the  flour,  beat  until 
the  batter  is  light  and  porous-looking ;  this  will  save  time  in 
kneading.  Add  the  remainder  of  the  flour,  mix  well,  and,  unless 
the  dough  can  be  gathered  in  a  ball  on  the  end  of  a  spoon,  more 
flour  is  necessary.  Turn  out  on  a  floured  bread  board  and  knead 
well.  The  object  in  kneading  bread  is  to  make  the  gluten  in  the 
flour  elastic  and  distribute  the  yeast  evenly.  Bread  is  kneaded 
sufficiently  when  it  is  elastic  to  the  touch,  has  bubbles  on  the 
surface,  and  does  not  stick  to  the  board.  Press  the  finger  lightly 
in  the  dough;  if  elastic  it  will  spring  back  into  place  when 
pressure  is  removed. 

Put  the  dough  in  a  clean  bowl,  lightly  buttered  or  dampened 
with  cold  water,  and  brush  a  little  water  over  the  top  to  prevent 
a  crust  forming,  cover  with  a  clean  cloth  kept  for  that  purpose, 
and  set  in  'a  warm  place  to  rise.  When  it  has  doubled  its 
original  size,  remove  to  the  board,  again  knead  for  a  few  minutes, 
and  divide  into  loaves.  Put  each  loaf  in  a  greased  pan,  cover, 
and  let  it  rise  until  it  has  again  doubled  in  size.  If  it  rises  too 
long,  it  is  likely  to  be  sour  and  be  full  of  large  holes.  If  it  does 
not  rise  enough,  it  will  be  heavy  and  soggy.  It  is  always  better 


Simple  Cooking  of  Wholesome  Food  for  tine  Farm  Home     23 

to  bake  each  loaf  in  a  separate  pan.  This  will  insure  thorough 
baking  and  brown  crust  on  all  sides.  The  quantity  given  in  this 
recipe  will  make  two  medium-sized  loaves.  It  can  be  made  and 
l>aked  in  five  hours.  By  starting  the  bread  early  in  the  morning, 
the  bread  can  be  made  and  baked  by  the  time  dinner  is  over. 
If  it  is  made  up  at  bedtime,  and  allowed  to  rise  over  night,  one 
yeast  cake  will  make  twice  the  amount  given  in  the  recipe.  In 
warm  weather,  however,  there  is  danger  of  the  bread  rising  too 
rapidly  and  of  souring. 

Baking  Bread. — Bread  is  baked  to  kill  the  yeast  plant  and 
stop  fermentation ;  to  cook  the  starch,  so  that  it  will  be  thoroughly 
digestible ;  to  improve  the  flavor ;  and  to  form  a  brown  crust. 
The  oven  should  be  hot  when  the  bread  is  first  put  into  it.  Turn 
the  pans  frequently  the  first  six  or  eight  minutes,  so  that  the 
loaves  will  be  even.  At  the  end  of  fifteen  minutes  the  loaves 
should  begin  to  brown.  Reduce  the  heat  gradually.  At  the  end 
of  a  half -hour  the  loaves  should  be  well  browned.  Let  them 
remain  for  another  half  hour,  but  have  a  very  moderate  oven  to 
complete  the  baking.  Remove  from  the  pans  at  once  and  stand 
on  end  until  thoroughly  cold.  If  bread  is  covered  while  warm, 
the  crust  will  be  soft  instead  of  crisp.  When  thoroughly  cold 
put  away  in  a  tightly  covered  jar  or  tin  box. 

Some  of  the  dough  may  be  removed  .after  the  first  rising,  made 
into  rolls,  and  baked  for  dinner  or  supper.  They  must  rise  until 
very  light,  but  if  they  are  ready  to  bake  before  it  is  time  to  use 
them,  put  them  in  the  ice  box  or  in  a  cool  place  to  prevent  the 
further  growth  of  the  yeast. 

Dry  Yeast. — Yeast  foam  or  magic  yeast  is  also  used  in  bread 
making.  The  dry  cake  is  soaked  in  warm  water,  and  added  to 
the  following  mixture :  Dice  or  mash  four  potatoes,  add  one  cup 
flour  and  enough  hot  water  in  which  the  potatoes  were  boiled  tc 
make  a  soft  paste.  Cool  to  luke-warm  and  add  yeast.  Allow  it 
to  stand  and  ferment.  This  takes  from  four  to  six  hours.  This 
yeast  is  best  made  at  noon  if  bread  is  to  be  sponged  at  night  or 
made  at  noon  or  at  night  if  bread  is  sponged  in  the  morning. 
The  one  cake  of  dry  yeast  is  equal  in  strength  to  one  cake  of 
compressed  yeast.  When  light  it  may  be  added  to  the  bread 
sponge  or  kept  in  cool  place  until  needed. 


24  Bulletin  of  the  University  of  Texas 

Muffins. — One-fourth  cup  butter,  one  tablespoon  sugar,  one 
egg,  one  cup  milk,  two  cups  flour,  four  teaspoons  baking  powder, 
one  teaspoon  salt.  Cream  butter  with  stiff-handled  tablespoon. 
Cream  it  until  the  butter  feels  like  wax.  Add  sugar  and  beat 
to  a  creamy  mass.  Add  beaten  egg  and  blend  well  with  butter 
and  sugar.  Add  milk  gradually.  Sift  dry  ingredients,  add 
gradually.  Beat  until  smooth.  Butter  muffin  pans  well  and  fill 
them  three-fourths  full.  Bake  twenty-five  minutes  in  an  oven 
that  is  hot  enough  to  brown  paper  in  eight  minutes. 

Biscuits. — Two  cups  flour,  four  teaspoons  baking  powder,  one 
teaspoon  salt,  two  to  four  tablespoons  fat,  three-fourths  cup 
sweet  milk  and  water,  or  all  water  or  all  milk. 

Mix  dry  ingredients  and  sift.  Work  in  fat  with  the  tips  of 
fingers;  add  gradually  the  liquid,  mixing  with  a  knife  or  a 
wooden  spoon  to  a  soft  dough.  It  is  impossible  to  state  the 
exact  amount  of  liquid  required,  owing  to  differences  in  flours. 
Toss  on  a  floured  bread  board,  pat,  and  roll  lightly  to  one-half 
inch  thickness.  Shape  with  a  biscuit  cutter.  Place  on  buttered 
pan,'  and  bake  in  hot  oven  twelve  or  fifteen  minutes.  If  baked 
in  too  slow  an  oven  the  gas  will  escape  before  it  has  done  its 
work,  and  biscuits  will  not  rise  sufficiently.  If  sour  milk,  soar 
cream,  or  buttermilk  is  to  be  used,  use  one-half  teaspoon  of  soda 
to  each  cup  of  liquid,  and  one  teaspoon  of  baking  powder. 

DESSERTS. 

Steamed  Custard. — One  quart  milk,  six  egg  yolks,  two-thirds 
cup  sugar,  one-fourth  teaspoon  salt,  one  teaspoon  vanilla. 

Scald  milk.  Beat  yolks  slightly,  add  sugar,  beat  thoroughly. 
Dilute  with  a  little  of  the  milk,  and  add  to  the  remainder  of 
milk.  Cook  over  hot  water  until  the  mixture  will  thinly  coat 
a  spoon.  Stir  while  cooking;  add  vanilla.  Cool.  The  whites 
of  three  eggs  may  be  beaten  stiff  and  folded  in  just  before 
taking  from  fire,  if  desired. 

Baked  Custard. — One  quart  milk,  three  to  five  eggs,  two- 
thirds  cup  sugar,  one-fourth  cup  sugar,  one-fourth  teaspoon  salt, 
one  teaspoon  vanilla,  grating  of  nutmeg. 

Beat  eggs  until  yolks  and  whites  are  well  mixed,  add  sugar, 
salt,  nutmeg  and  milk.  Strain  into  buttered  baking  dish  or  in- 


Simple  Cooking  of  Wholesome  Food  for  the  Farm  Home     25 

dividual  cups.     Set  dishes  in  pan  of  boiling  water  while  baking. 
When  done  a  silver  knife  stuck  into  the  custard  will  come  clean. 

Dried  Fruits. — Canned  fruits  and  dried  fruits,  such  as  prunes, 
apricots,  peaches,  apples,  should  be  used  in  winter  freely.  The 
dried  fruit  should  be  washed,  picked  over,  always  soaked  over 
night  in  water,  and  cooked  until  tender  in  the  same  water,  sugar 
being  added  just  before  taking  the  fruit  up.  If  the  fruit  is 
cooked  long  in  the  sugar  it  becomes  tough.  If  the  fruit  is  not 
soaked  before  cooking,  it  will  not  be  so  plump  and  tender. 

Wholesome  Substitutes  for  Unwholesome  Pies.  1.  Rice  and 
Fruit. — Line  a  bowl  with  left-over  rice  that  has  been  slightly 
sweetened.  Cover  rice  with  apple  sauce  or  other  fruit  sauce  or 
stewed  fruit.  Serve  with  cream,  plain  or  whipped,  or  boiled 
custard. 

Blackberry  Fool. — Trim  crust  from  some  good  bread,  slice, 
spread  thinly  with  butter.  Put  a  layer  of  bread  in  a  bowl,  cover 
with  blackberries  which  have  been  stewed  in  enough  water  to 
cover  until  ready  to  fall  to  pieces  and  sweetened  to  taste.  Add 
another  layer  of  bread,  cover  with  berries  as  before,  using  all 
the  juice.  Let  stand  for  an  hour  before  serving.  Serve  with 
cream.  Other  fruits  may  be  used  in  the  same  way. 

Cookies. — One-half  cup  butter,  one  cup  sugar,  one  egg,  one- 
fourth  cup  milk,  two  teaspoons  baking  powder,  three  cups  flour, 
or  enough  to  make  dough  easily  rolled  out,  one-half  teaspoon 
vanilla,  nutmeg.  Sift  flour  and  other  dry  ingredients  together. 
Cream  butter  and  sugar  thoroughly.  Add  yolk  slightly  beaten, 
then  a  little  milk,  and  vanilla,  and  a  part  of  the  flour.  Add 
milk  and  flour  alternately  till  both  are  used.  Fold  in  the  egg 
white  beaten  stiff.  When  dough  is  stiff  enough  to  roll,  turn  out 
on  a  floured  board,  and  with  a  floured  rolling-pin  roll  one-fourth 
inch  thick.  Sprinkle  with  nutmeg;  cut  with  biscuit  cutter  and 
place  in  shallow  pans.  Bake  fifteen  minutes  in  hot  oven. 

Indian  Pudding. — Five  cups  scalded  milk,  one-half  cup  Indian 
meal,  one-half  cup  molasses,  one  teaspoon  salt,  one  teaspoon 
ginger. 

Pour  milk  slowly  on  meal,  cook  in  double  boiler  twenty  min- 
utes, add  molasses,  salt,  and  ginger;  pour  into  buttered  pudding 


26  Bulletin  of  the  University  of  Texas 

dish  and  bake  two  hours  in  slow  oven;  serve  with  cream.  (If 
baked  too  rapidly  it  will  whey.)  Ginger  may  be  omitted,  if 
objected  to. 

Poor  Man's  Pudding. — Four  cups  milk,  one-half  cup  rice,  one- 
half  cup  molasses,  one-half  teaspoon  salt,  one-half  teaspoon  cin- 
namon, one  tablespoon  butter. 

Wash  rice,  mix  ingredients,  and  pour  into  buttered  pudding 
dish;  bake  three  hours  in  very  slow  oven,  stirring  three  times 
during  first  hour  of  baking  to  prevent  rice  from  settling. 

Bread  Pudding. — Two  cups  stale  bread  crumbs,  one  quart 
scalded  milk,  one-third  cup  sugar,  one-fourth  cup  melted  butter, 
two  eggs,  one-half  teaspoon  salt,  one  teaspoon  vanilla  or  one- 
fourth  teaspoon  spice. 

Soak  bread  crumbs  in  milk,  set  aside  until  cool;  add  sugar, 
butter,  eggs  slightly  beaten,  salt,  and  flavoring;  bake  one  hour 
in  buttered  pudding  dish  in  slow  oven;  serve  with  vanilla  sauce. 
In  preparing  bread  crumbs  for  puddings  avoid  using  outside 
crusts.  With  a  coarse  ,grater  there  need  be  but  little  waste. 

Bread  Pudding. — One  cup  flour,  one  teaspoon  baking  powder, 
one  teaspoon  soda,  one-half  cup  sugar,  one  pint  dry  bread 
crumbs,  one  cup  molasses,  one  teaspoon  melted  butter,  two  lightly 
beaten  eggs,  one  cup  hot  water,  one-half  cup  currants  or  raisins. 

Sift  flour,  soda  and  baking  powder  and  add  remaining  ma- 
terials in  order  given.  Steam  one  hour.  Serve  with  the  fol- 
lowing sauce : 

Hard  Sauce. — One  cup  powdered  sugar,  one  egg  white,  one 
tablespoon  butter.  Mix  thoroughly  together. 

Bread  and  Butter  Apple  Pudding. — Cover  bottom  of  a  shal- 
low baking  dish  with  apple  sauce.  Cut  stale  bread  in  one-third 
inch  slices  spread  with  softened  butter,  and  cut  in  triangular 
shaped  pieces ;  then  arrange  closely  together  over  apple.  Sprinkle 
generously  with  sugar,  to  which  is  added  a  few  drops  of  vanilla. 
Bake  in  a  moderate  oven  and  serve  with  cream. 

Cottage  Pudding. — One-third  cup  butter,  two-thirds  cup  sugar, 
one  egg,  one  cup  milk,  two  and  one- fourth  cups  flour,  four  tea- 
spoons baking  powder,  one-half  teaspoon  salt. 

Cream  butter,  add  sugar  gradually,  and  egg  well  beaten;  mix 


Simple  Cooking  of  Wholesome  Food  for  the  Farm  Home     27 

and  sift  flour,  baking  powder,  and  salt;  add  alternately  with 
milk  to  first  mixture;  turn  into  buttered  cake  pan;  bake  thirty- 
five  minutes.  Serve  writh  vanilla  or  hard  sauce. 

Peach  or  Apple  Short  Cake. — Fill  a  deep  pie  tin  with  sliced 
peaches  or  apples.  Make  a  baking  powder  crust  using  one  cup 
flour,  two  teaspoons  baking  powder,  one-half  teaspoon  salt,  two 
tablespoons  lard  or  butter,  three-eighths  cup  milk. 

Sift  together  baking  powder,  salt  and  flour,  rub  in  the  fat  and 
add  the  milk,  stirring  as  little  as  possible.  Toss  on  a  board  and 
roll  out  large  enough  to  fit  the  outside  edges  of  the  pan.  Cut 
openings  at  the  top  to  allow  the  steam  to  escape.  Bake  20-25 
minutes.  Serve  with  butter  and  sugar  or  cream  and  sugar. 

Cereal  Pudding. — Two  cups  cooked  cereal  (use  left-over  cereal), 
one  egg  beaten,  one  ounce  chocolate  (melted),  two  tablespoons 
butter,  one-third  cup  sugar,  one  cup  milk  (possibly  more). 

Mix  together  the  materials  and  bake  in  a  buttered  baking-dish 
about  20  minutes  (cream  of  wheat,  wheatina,  malt  or  any  of  the 
fine  cereals  are  suitable  for  the  pudding).  Serve  with  cream. 
The  pudding  is  good  without  the  chocolate  and  it  may  be  omitted 
to  make  a  more  economical  dessert. 

CEREALS. 

In  general  cereals  should  be  cooked  as  follows : 

Have  the  water  rapidly  boiling.  Add  one  teaspoon  of  salt 
for  each  cup  of  cereal.  Sprinkle  the  cereal  slowly  into  the 
water,  stirring  till  it  is  well  mixed,  and  boil  for  five  minutes. 
Continue  the  cooking  without  stirring  either  in  a  double  boiler 
or  with  a  piece  of  asbestos  under  the  sauce  pan.  A  double  boiler 
may  be  made  by  fitting  together  two  sauce  pans  nearly  the  same 
size,  putting  the  larger  one  on  top. 

The  fireless  cooker  is  excellent  for  cereals.  Add  cereal  to  boil- 
ing salted  water.  Boil  ten  minutes.  Put  in  cooker  and  allow 
to  stand  over  night. 

Dates,  cooked  prunes  or  other  fruit  cut  into  small  pieces  may 
be  stirred  into  the  cereal  before  serving. 


28 


Bulletin  of  tlie  University  of  Texas 


TABLE  FOR  COOKING  CEREAL. 


Cook  5-10  minutes  on  fire,  remaining  time  required  in 
or   over   night   in   fireless   cooker. 


Kind 
Steam  cooked  and  rolled  oats 


Quantity 


double  boiler 
Water  Time 


Quaker  Oats 
Rolled  Oats. 
H.  O.. 


1  cup        lf-2  cups          1  to  2   hours 


Steam     cooked      and     rolled 
wheat  as 

Pettijohn    

Rye  flakes 

Old  grist  mill 

Rice    (steamed) 1  cup 

Rice    (boiled) 1  cup 

Indian  meal 1  cup 

Oatmeal     (course) 1  cup 

Hominy    , 1  cup 

Wheatina    

Cream  of  Wheat J-  1  cup 

Malt 


1  cup        li-1*  cups 


3  cups 
8  cups 
(excess) 
3i  cups 

4  cups 
4  cups 

4  cups 


45     minutes 
to    li  hours 

45-60    min. 

30    minutes 
3  hours 
3  hours 
1  hour 

30    minutes 


RECIPES  FOR  FIRELESS  COOKER. 

General  directions  for  using  the  fireless  cooker: 

1.  Prepare  the  food  to  be  cooked  in  the  ordinary  way. 

2.  Put  it  into  the  fireless  cooker  pail. 

3.  Cook  over  the  fire  until  thoroughly  heated,  from  20  minutes 
to  1  hour,  depending  on  the  food,  and  put  at  once  into  the  cooker. 

4.  The   following  gives  the  time  for  cooking  some   of  the 
commonest  foods: 

Over  the  Fire. 

Cereals    )10  minutes 

Ham   60  minutes 

Corned  beef 45  minutes 

Stew   .  ., 20  minutes 

Dried   fruits..        ,  .10  minutes 


In  Fireless  Cooker 
2-3  hours  or  over  night 
6-8  hours 
4-5  hours 
4-5  hours 
2-3  hours 


Cereals  that  are  to  be  served  for  breakfast  are  best  when  left 
over  night  in  the  cooker ;  they  are  then  ready  to  be  served  in  the 
morning. 

Split  Pea  Soup. — Wash  and  put  one  pint  of  split  peas  in  the 
kettle,  add  2  pounds  beef,  and  a  few  bones,  half  tablespoon  salt, 


Simple  Cooking  of  Wholesome  Food  for  the  Farm  Home     29 

and  sufficient  water  to  cover  all ;  set  over  the  fire.  As  soon  as  it 
begins  to  boil,  add  a  handful  c'elery  and  2  onions ;  cook  20  min- 
utes, place  the  kettle  in  the  cooker  and  cover  quickly.  Three 
hours  later  run  the  soup  through  a  sieve  into  a  saucepan  and  re- 
turn it  to  the  fire.  Melt  a  tablespoon  butter,  add  1  tablespoon 
flour,  stir  two  minutes,  add  it  to  the  soup,  cook  a  few  minutes, 
add  the  necessary  salt  and  1  tablespoon  each  of  fine  chopped 
parsley  and  fine  chopped  celery.  Serve  with  small  croutons. 

Corned  Beef. — Wash  and  soak  6  pounds  corned  beef  in  cold 
water  for  a  few  hours.  Place  the  kettle  with  enough  water  to 
cover  the  corned  beef  on  the  fire ;  when  it  comes  to  a  boil,  put  the 
corned  beef  in  the  kettle.  After  boiling  30  minutes,  place  the 
kettle  into  the  fireless  cooker,  cover  quickly  and  let  stand  five 
hours.  If  cabbage  is  to  be  cooked  with  the  corned  beef,  cut  a 
cabbage  into  quarters  and  put  it  in  the  kettle  with  the  corned 
beef. 

Boiled  Tongue. — Soak  a  smoked  tongue  over  night  in  cold 
water,  and  next  morning  put  the  tongue  in  the  kettle,  cover  with 
cold  water,  place  over  fire  and  boil  30  minutes,  then  place  the 
kettle  in  the  cooker  and  cover  quickly.  Six  hours  later  take  out 
the  tongue,  free  it  from  skin,  return  it  to  the  kettle  and  let  it 
cool  in  the  broth. 

Boiled  Fowl. — Put  a  well  cleaned  fowl  in  the  kettle,  cover  with 
boiling  water,  add  2  onions,  1  teaspoonful  pepper,  1  tablespoonful 
salt,  and  boil  20  minutes,  set  the  kettle  in  the  cooker,  cover 
quickly,  let  stand  for  about  four  hours.  Serve  with  the  follow- 
ing sauce:  Melt  2  tablespoonfuls  butter,  add  2  heaping  table- 
spoonfuls  our,  add  to  the  liquor  in  which  the  chicken  was  cooked, 
stir  and  boil  till  smooth,  strain,  season  if  necessary  with  salt, 
and  serve  with  the  chicken.  Young  chicken  will  cook  in  two 
hours. 

Boiled  Mutton. — Put  the  kettle,  with  enough  water  to  cover 
the  mutton,  over  the  fire.  When  it  boils  put  in  leg  of  mutton, 
add  1  tablespoonful  salt,  and  2  onions,  boil  20  minutes,  place 
the  kettle  in  the  cooker,  let  it  remain  5  hours,  serve  with  gravy 
made  by  thickening  the  liquid. 


30  Bulletin  of  the  University  of  Texas 

Baked  Beans. — Soak  1  quart  dried  beans  in  cold  water  over 
night.  Put  them  in  the  kettle,  add  1  pound  salt  pork,  and  cover 
with  cold  water.  Place  the  kettle  over  the  fire,  boil  20  minutes, 
then  put  the  kettle  in  the  cooker;  cover  quickly;  let  stand  5 
hours ;  lift  out  the  kettle,  turn  the  beans  into  a  pan,  add  3  table- 
spoonfuls  molasses,  one-half  teaspoonful  salt,  one-fourth  teaspoon 
pepper,  mix  all  together  with  a  fork,  gash  the  pork  rind  and  lay 
in  the  center  of  dish.  Set  the  pan  in  hot  oven  and  bake  half 
an  hour  or  until  brown. 

Boiled  Ham. — Wash  well  a  smoked  ham  of  12  pounds  in 
weight,  put  the  kettle  with  enough  water  to  cover  the  ham  over 
the  fire;  when  it  comes  to  a  boil,  put  the  ham  into  the  kettle, 
boil  25  minutes,  then  place  the  kettle  in  the  cooker,  cover 
quickly  and  let  stand  5  hours.  (A  ham  of  16  pounds  will  re- 
quire 6  hours.)  Uncover  and  let  the  ham  cool  in  the  water. 
Smoked  hams  are  better  when  soaked  in  the  water  over  night. 

Prunes. — Wash  prunes,  and  soak  for  several  hours  in  cold 
water.  Add  more  water  if  necessary  to  cover  prunes  and  bring1 
to  a  boil.  Boil  10  minutes.  Then  place  the  pot  in  the  cooker. 
Let  stand  2  hours  or  longer.  Remove  and  sweeten  if  desired. 

Stewed  Apricots. — Soak  one  pound  dried  apricots  for  several 
hours  in  cold  water.  Cook  as  directed  for  prunes.  All  dried 
fruits  should  be  soaked,  cooked  in  the  same  water,  and  then 
sweetened.  This  prevents  the  skin  from  becoming  tough. 


DEPARTMENT  OF  EXTENSION 

Edwin  Du  Bois  Shurter,  Ph.  B.,  Acting  Director  of  the  Depart- 
ment. 
Sam  C.  Polk,  Secretary  of  the  Department. 


Division  of  Correspondence  Instruction: 

Leonidas  Warren  Payne,  Jr.,  Ph.  D.,  Head  of  the  Division, 
W.  Ethel  Barren,  Registrar  of  the  Division. 


Division  of  Child  Welfare : 

Alexander  Caswell  Ellis,  Ph.  D.,  Head  of  the  Division. 


Division  of  Home  Welfare : 

Mary  E.  Gearing,  Head  of  the  Division. 
Gertrude  Louise  Blodgett,  B.  S.,  Lecturer. 
Franc  B.  Hancock,  M.  A.,  Lecturer. 
Minerva  Lawrence,  B.   S.,  Lecturer. 


Division  of  Public  Discussion : 

Edwin  Du  Bois  Shurter,  Ph.  B.,  Head  of  the  Division. 
Morgan  Vining,  A.  B.,  LL.  B.,  Assistant  Director  of  the 

Interscholastic  League. 
Edwin  Sue  Goree,  Extension  Librarian. 


Division  of  Public  Lectures  and  Publicity : 

John  Avery  Lomax,  M.  A.,  Head  of  the  Division. 


Division  of  Public  School  Improvement : 

Raymond  George  Bressler,  M.  A.,  Head  of  the  Division. 
Edward  Everett  Davis,  B.  A.,  Lecturer. 
Amanda  Stoltzfus,  L.  I.,  Lecturer. 
Newman  Leander  Hoopingarner,  M.  A.,  Manager  of 
Exhibits. 


Division  of  Public  Welfare : 

George  Simon  Wehrwein,  B.  S.,  Head  of  the  Division. 


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